Beer Pizza Dough

Beer Pizza Dough
From: FairyChatMom

• 1 cup beer (or water works, too)
• 1 Tbsp shortening (I use butter)
• 1 Tbsp sugar
• 1 tsp salt
• 2 3/4 cups bread flour
• 1 1/4 tsp bread machine yeast

If you use a bread machine, after it's done the cycle, you dump the dough on a lightly floured surface and knead it, adding flour as necessary to make it easy to handle. It makes two 12" pizzas. Grease the pans, and you can sprinkle cornmeal on before you spread the dough. Bake at 425° for 15-25 minutes - I guess it depends on how much stuff you pile on your pizza.

Super Easy Slow Cooker Barbecue Ribs (Link)

Super Easy Slow Cooker Barbecue Ribs

Shared by gardentraveler

From: foodista

For those of us who are less inclined to smoke/grill. Yes, I know it's not the same. :)

Do you Bar-B-Que? (link)

For our cooking techniques category, a thread where lieu asks the collective SDMB about smoking and grilling. 

Smoked Ribs

Smoked Ribs
from lieu

I tried Johnny Trigg's receipe and love it.
Dry rub and 2 hours with the bone side down.
Then put Squeeze Parkay, Tiger Sauce, brown sugar and honey on the meat, wrap it in foil, turn it meat side down (so can soak in) and return to heat for 1 hour.
Then remove from foil and bone side down for 1 hour to finish.
They were incredibly moist, tender and had a fantastic flavor. I substituted agave nectar for honey.

Chicken with Cream of Whatever

Chicken with Cream of Whatever
from: gotpasswords

Similar to the Mumper classic, Death Chicken. Make sure to read comments for variations also. Posted in response to this request for a recipe.

Two cans cream of whatever, one cup white rice, one cup water. Mix in a 9x9 casserole. Lay chicken on top and season, then bake at 350 for one and a quarter hours. This easily doubles using a 9x13 pan.

Note on the rice... Use regular white rice. Not instant and not calrose (The stuff I normally use in a rice cooker doesn't cook right in this recipe)

If the breasts are boneless, check how things are doing after an hour. I normally use bone-in thighs or leg quarters.

Shrimp and Broccoli with Mrs. Plant v.3.0's Garlic Chili Sauce (Links)

Shrimp and Broccoli with Mrs. Plant v.3.0's Garlic Chili Sauce (Links)
Shared by carnivorousplant
From myrecipes.com

Meatballs

Meatballs
from Silver Tyger

1.25 lbs ground turkey
1.25 lbs ground beef
1 cup-ish whole wheat bread crumbs (I did two pieces of bread in the food processor. Pretty sure it was more than a cup)
1 egg (anybody know why these recipes always call for an egg?)
1/2 onion, diced (threw it in the food processor too. Onions kill me)
3 or so cloves of garlic, minced
1/2 cup-ish shredded carrot (I did a double handful of baby carrots, in the food processor)
1/2 cup parmesan cheese
1 tsp salt
1/2 tsp black pepper
2 tsp basil
2 tsp parsley
1/2 tsp red pepper flakes
about 1/2 tsp Angostura bitters (I can't tell if that made a difference or not, so optional)

Mix, form into 2 inch balls, cook at 400 degrees for 20 minutes. I put mine on wire racks on foil lined cookie sheets, but they didn't make as much of a mess as I expected.

I think next time I'll try putting some pureed zucchini and/or spinach in there, because I don't eat enough produce. Oh, and I think cook the onions first so they're a little caramelized, because ah, yeah. They taste good cold too, which was the plan because I'm taking them in my lunch.  

Korean Short Ribs (Link) also cucumber thing (Link)

Korean Short Ribs (Link) also (spicy) cucumber thing (Link)
Shared by carnivorousplant

swampy's World-Renowned Eytalian Chikin

swampy's World-Renowned Eytalian Chikin
from swampbear

I have my world renowned Eyetalian chikin cookin' away in a slow cooker for tomorrow night's dindin. Eyetalian chikin how do you make that you ask? Take one largish chikin or chikin pieces like I'm usin' today (boobs, laigs and thighs) drop said chikin into your slow cooker and pour a bottle of your favorite Eyetalian sallit dressin' over the chikin and slow cook. Voila! Eyetalian chikin!  

Chicken with Teriyaki-ish Sauce (AKA Caramelized Onion Chicken)

Chicken with Teriyaki-ish Sauce
From FairyChatMom

Supper was good - it was a recipe from a diabetic diet cookbook. The chicken and onions were simmered in a sauce of peach preserves, wine vinegar, soy sauce, and ginger - kinda like teriyaki with a little fruit. We decided when we have it again, I'm going to sauté some more veggies - green beans, julienned carrots, shredded cabbage, mushrooms, zucchini... The recipe also said you can use orange marmalade, apricot jam, or raspberry jam, and you could use pork instead of chicken. I think the recipe is a keeper.

From a later MMP - the actual recipe

Caramelized Onion Chicken – from The Diabetes Comfort Food Cookbook

1/2 cup no-sugar-added jam (peach, apricot, red raspberry, or orange marmalade)
1½ tsp fresh grated ginger (I used ground ginger)
1 Tbsp red wine vinegar
1 Tbsp lower-sodium soy sauce

Mix the above together and set aside.

1 pound boneless, skinless chicken breasts, ½” thick – I recommend cutting them into bite-size pieces, but strips work, too
Salt and pepper to taste.

1½ Tbsp canola oil (I’ve also used olive oil)

One medium onion, halved and sliced (I use a big onion – I like onions!)

Sprinkle salt and pepper on chicken. Heat 1 Tbsp of oil in large skillet. Sear chicken for about 5 minutes per side or till done. Remove from pan and set aside.

Add remaining oil to skillet. Sauté about 4-5 minutes till browned. Add jam sauce and lower the heat to simmer for 1-2 minutes. Add chicken and cook 2 more minutes.

We eat it over rice and it's enough for 2. I bet it’d be good over noodles also. I think mushrooms would be a nice addition, and maybe peas? Or thinly sliced carrots? The recipe recommends using pork loin in place of the chicken – that also sounds yum!

It's a quick and easy meal. Next time, I'll try pork. I bet it'd be good with unsweetened applesauce instead of jam.

Syrian Chicken

Syrian Chicken
from janis_and_c0

Gather around me, chilluns and I will tell ye of the Syrian Chicken.
First of all ye must have the chicken pieces, as many as will feed ye family, thawed well. Then ye must have the butter, athough the margarine will do. And ye must apply the pot to the fire, and melt the butter, and put the garlic into it. and the garlic should be chopped fine, and should be about half a bulb's worth. And when ye have the garlic butter, then it is time for the adding of the chicken. And the chicken shall be sauteed until brown-ish on the outside, but not too long. The chicken is removed from the pot, and the fire shall be dwindled to about medium. And the can of Tomato paste is added. and a cup of water that is hot and more cinnimon that ye think should go in there, at least a spoonsfull, and the salt and the pepper. Still the pot well. Add the chicken and the potatoes that have been chopped. Cover with water, and let the fire cook until the chicken is all cooked. And ye can add a bag of vegatables, if ye desire.  

SpazCat's Modfied Jambalaya

SpazCat's Modfied Jambalaya
from SpazCat

Spaz says: "I'm going to share my jambalaya recipe with y'all and for later recipe blogification. It's good stuff. It's called modified because it's based off of the Campbell's Kitchen Jambalaya on Allrecipes.com. I left a few things out and added a few things in to personalize it to my taste."

2 cups chicken broth
1/2 tablespoon red pepper flakes
1-2 green peppers, diced
1-2 onions, diced
2 cups of celery, diced (I like to use the center stalks of the celery and the leaves)
1 can diced tomatoes
1 kielbasa or andouille sausage, cut into chunks
1 cup white rice

Pull out your slow cooker. Add onion, green peppers, celery, tomatoes, and sausage. Mix it up a little. Add rice over the top. Add red pepper flakes over the top of that. Cover and cook on low for about 7 hours. Enjoy.

Note: I added 1-2 teaspoons of cumin (can't remember how many now) to the pot I'm making now. I'll let you know how that goes.  

Prime Rib Soup (or Prime RLB, you pick!)

Prime Rib Soup
From: Taters

On why the RLB. You might have to click on the thread and go up a few posts to get the joke....

Make stock or broth with big rack from the big prime rib roast. I leave all the meat in between the bones and all that yummy caramelized goodness on. In the stock, I toss in a couple of bay leaves, onion, and celery leaves, along with some pepper.

I also toss in the the lovely gelatin that forms under the fat from the drippings because the flavor is so concentrated. Since I had a big 12 quart pot this year, I did add a carton of beef stock and a little bit from a carton of beef broth. The rest was water to fill the pot up and cover the bones.

Let the stock/broth simmer for a good long time.

When it's done, remove the bones pick off the meat and toss it back into the stock pot. Since I still had left over roast, I added some of that meat too.

I then sweat some celery, onion and carrots and add them to the broth. I let it go for awhile until the veggies are almost done, and add some barley. I let it go again until the barley is pretty close to done, and add egg noodles.

Some years I add peas or corn, but this year I didn't.

The soup always receives rave reviews and this year's stock was especially dark and rich. I had enough left over to actually do two 8 quart pots of soup, so I put the stock for the second pot of soup in the freezer.

It helps that the prime rib roast I buy is preseasoned and marinated and I haven't found a roast yet that beats this one.

Turkey Fricasse

Turkey Fricasse
From: gardentraveler

Inspired by my Puerto Rican friend's Pollo en fricasé, one of my favorite comfort foods. I made this one a ojo porciento, i.e. improvised, so amounts can vary to your taste. I used some ingredients you might not have and have listed easy substitutes.  It'll be very tasty any way you make it.

3 cubes of frozen sofrito* (or substitute a combination of :1/2 cup or so finely chopped onion, 2 or 3 cloves garlic, minced; generous handful of cilantro, minced)
3 cups or so of leftover turkey roughly chopped

1/4 of an 8 oz. jar of alcaparrado (olives, pimiento and capers; substitute stuffed olives)
1 envelope tropical sazón (available in the Hispanic section of your grocery; it often contains MSG, so watch out if you're sensitive to that; if you don't use this, add 1/3 or so more onion and garlic)
1 envelope Swanson's chicken flavor boost (or bouillon)
1 8 oz. can tomato sauce
2 bay leaves
5 peppercorns
1 T balsamic vinegar
1/4 c. wine
3 yukon gold potatoes
10 or so baby carrots
1/2 cup frozen peas

Saute the sofrito or onion/garlic/cilantro in a bit of olive oil until fragrant.  Add turkey-wine and then add water just to cover.  Stir to ensure ingredients are mixed.

Cook over low heat for about an hour. Turkey will be softened and sauce should be reduced a bit.  Taste and adjust seasonings.  It should be a bit saltier than you want, since the potatoes and carrots will absorb quite a bit of salt.

Add potatoes and continue to simmer for about 20 minutes; potatoes should still be very firm.  Add carrots and simmer for another 10 minutes.  Add peas, stir thoroughly and remove from heat.

It will taste really good at this point, but if you have a reasonable amount of will power you should let it cool and refrigerate it overnight to let the flavors blend properly.

It tastes wonderful by itself, but Puerto Ricans serve it over rice. You can also add green pepper slices or a small jar of chopped red pimientos and a little bit of cayenne if you like.

 *Every few weeks, I make a simple sofrito, which is a finely ground mixture of onion, garlic and other herbs and vegetables that varies from country to country. In my case it's a mixture of onion, garlic and cilantro, chopped very finely in a food processor, frozen in an ice cube tray, and then stored in a ziploc bag; I also make cubes out of just onion and garlic. My great grandmother always kept a jar of ground onion and garlic in the fridge and started many recipes out by sauteing it in olive oil.

Crock Pot Beast Loaf

Crock Pot Beast Loaf
From: VunderBob

In response to my request, Bobbio writes:

GT, dear, I am ashamed to say there's no special recipe or trick to Crock Pot Beast Loaf. You should be able to do your favorite recipe without much modification. The important part of this discovery is the method, not the ingredients.

I made an ordinary meatloaf for me, although it was a big bigger than usual. As a matter of form, here is the recipe I did, inspired by one I saw on Allrecipes, but definitely my own.

2 1/2 lbs beast loaf mix
1 lb hamburger
2 aigs
1 cup panko
~ 2 t meat tenderizer
Dehydrated chopped onion to suit
~2 t powdered onion
salt and pepper to suit
1 small can tomato sauce, divided


(would have used onion soup mix instead of the dehydrated onion, but didn't have any) Mix everything well, saving out 1/2 of the 'mater sauce. Form into a loaf that fits your cooker. If you don't have a rack for the bottom to hold the loaf up, clean and halve 2-3 onions and put them in the bottom to keep the loaf out of the grease. Set the cook temperature for medium, and let it go for about 3 hours. Loaf is done when the internal temperature hits 165.

When the thermometer gets to about 150, put the remaining half of the 'mater sauce over the top and continue cooking.

The result was very moist and not greasy in the least. Just the way I like it.

Chicken Saute’ with Lemon, Cumin and Parsley

Chicken Saute’ with Lemon, Cumin and Parsley
From: AprilR

Serves 9

Ingredients:
3 lemons
9 Tbl.Olive Oil
3 large red onions, thinly sliced
3 medium cloves of garlic, smashed and peeled. ( I just use my press)
2 ¼ tsp. ground cumin
Salt and fresh ground pepper
¾ cup chopped fresh flat-leaf (Italian) parsley
6 boneless, skinless chicken breasts trimmed and cut into ½- inch thin strips.
Finely grate 3 tsp. zest from the lemons and then juice the lemons.
Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 5-8 minutes. Add the chicken, lemon zest, cumin, ½ tsp. salt, ¾ tsp. pepper and cook, sauteing, until the chicken is just cooked through, 12-18 minutes. Remove the skillet from the heat and stir in the parsley and 6 Tbs. of the lemon juice. Discard the garlic if you like ( only need to if smashed and large pieces present). Season to taste with salt and pepper.


The idea is to serve it warm over a bed of fresh spinach leaves. It is going to be great. A bunch of us are making batches and then our woman's axillary is going to have a 3 course sit down dinner and devotional.

Shrimp Scampi Bake (Link)

Shrimp Scampi Bake
Shared by FairyChatMom
From: allrecipes

And speaking of last night's supper, I used this recipe as a basis, but I changed a bunch. First off, I melted half of the butter called for in a large frying pan, then tossed in onions and mushrooms and sauteed. Then I added the other ingredients (but not the rest of the butter - it was just too much!!) plus some white wine - maybe half a cup? Once that was all blended and hot, I added a pound of shrimp, mixed it up, put on the lid, and let it cook for about 3 minutes. I mixed it again, gave it another minute to be sure the shrimps were cooked, then served it over pasta. I know dijon mustard isn't a standard scampi ingredient, but it added a nice surprise flavor.

It does need more sauce, but I refuse to have a full cup of butter. I shall figure out how to deal with that. But it is a yummy recipe.

Italian Beef

Italian Beef
from tarragon918

I made Italian Beef in the crock pot tonight for dinner, it was so good! I just looked up a recipe on the Internet, so it's not really mine but here it is anyways:

1 medium onion, sliced in quarters
1 jar of pepperoncini
2-4 lb. pot roast, I used boneless chuck roast
@ 1 cup of beef bouillon
2 packets of good seasons zesty Italian dressing

I put the quartered onion in the bottom of the crock pot, followed by 1/2 the jar of peppers, along with half the liquid, next the roast, then the packets of dressing, followed by the beef bouillon and finally the rest of the jar of peppers. Cover the lid and cook on low at least 7 hours, or until the meat is "shreddable." Serve on sub rolls or french roll, with whatever condiments you prefer. It is a bit spicy from the peppers, but not too much I guess from them being cooked so long! I even ate a couple of them, believe it or not. And we used provolone cheese but I tell you, I could have eaten just the beef on the roll and it would have melted in my mouth (well, practically). Very delicious,and -very- easy.

Eggplant Parmesan, Healthier Version

Eggplant Parmesan, Healthier Version
From: tarragon918

The eggplant parmesan, healthier version, turned out delicious! So, here is the recipe (which is kinda made up by me, from several that I saw online):

Need: 1 or 2 medium to large eggplants (you can peel them or not, your preference)
panko bread crumbs, a couple of eggs, beaten with @ tablespoon of water.

Preheat oven to 375 F, spray baking sheets with cooking spray
Slice eggplant into slices about 1/4-1/2 in. thick, dip in egg mixture, then dredge in panko bread crumbs (I suggest using a ziplock bag - less messy!). Bake them at 375 for 30 minutes, turning once after 15 minutes.

You'll need at least 24 oz. of tomato sauce - I used some spaghetti sauce straight from the jar. But you do need a big jar (the really big jar, actually LOL).

Cheeses: ricotta (I used the part skim one), the bigger container if you like it cheesy, or the smaller one if not. Mix in 1 beaten egg, Italian spices of your liking (basil, oregano, parsley), a little salt and pepper and about 1/3 cup of freshly grated parmesan cheese.

I used a 9X13 glass dish, and started with a layer of sauce, then a layer of eggplant slices, then the ricotta cheese mixture, followed by a light sprinking of shredded mozzerella cheese, then more sauce, eggplant, and so on. You should have at least two layers - that's enough, really. End with a layer of sauce, mozzerella cheese on top of that, and about another 1/3 cup of the parmesan on top of all of it. Cover with foil and bake at 375 F for about 30 minutes. Take off the foil and bake another 10 minutes or so, until the cheese browns some more.

Mine was not saucy enough, really, but it tasted sooo good. There were NOT any leftovers,and I was sad about that. But it will definitely be made again, probably next week!

Simon and Garfunkel Chicken

Simon & Garfunkel Chicken
from janis_and_c0

Chicken Parts, (legs or thighs work best)
Red or blush wine
soy sauce
garlic powder
onion
green pepper
3/4 C shredded cheese
tomato
Parsley sage, rosemary & thyme (or whatever herbs you like)

Marinate chicken pieces in Wine*, soy sauce and garlic (score or tenderize them first) (best for at least a few hours. If you can't the will still pick up some of ther marinade flavor. you can also marinate overnight) Saute them in the marinade and add what herbs you like**. (they should be white on both sides but not done in the middle) Remove from pan, and place in baking dish. Rough chop a whole onion & green pepper & cook in marinade until cooked down. Pour on top of chicken. Bake for 35 mins. Add favorite shredded cheese***, back in the oven for 15 mins. Add 1 totato on top; diced fresh. Bake 5 more mins.. This is my absolute favorite way to do chicken.

* I normally use White Zinfindel, but today am using a Muscato.
*** Mexican shredded works well for this